SPICY ORANGE-GINGER CHICKEN
This is Szechuan type of stir fry. You can vary the spiciness by the amount of chili sauce you add. It is a very colourful dish which is nice with rice to soak up the delicious sauce.
Provided by Paja9203
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Halve the peppers, remove the ribs and seeds, and cut into strips.
- Using vegetable peeler, remove the rind (orange part only) from the orange.
- Cut the rind into very thin julienne strips about 3 inches long.
- Squeeze the orange.
- Add more frozen juice if necessary to make 3/4 cup.
- In a bowl, combine orange juice, chili sauce, sherry, sugar, and cornstarch.Stir until smooth
- In wok, heat oil over high heat and stir-fry chicken until browned and cooked through.
- Remove chicken.
- Add orange rind, garlic and ginger and stir-fry until aromatic.
- Add peppers and stir fry for 2 minutes.
- Add the chili sauce mixture and return the chicken to the wok.
- Cook until the sauce is thickened.
SPICY ORANGE-GINGER CHICKEN
Steps:
- In small bowl, whisk together orange juice, soy sauce, ginger, garlic, 1 tablespoon oil, sriracha, vinegar, brown sugar, orange zest, and pepper. Place chicken in a large ziploc bag; pour 1 cup marinade over chicken. Seal bag and marinate in refrigerator 1 hour. Remove chicken from marinade; discard marinadeIn small bowl, whisk together orange juice, soy sauce, ginger, garlic, 1 tablespoon oil, sriracha, vinegar, brown sugar, orange zest, and pepper. Place chicken in a large ziploc bag; pour 1/3 cup marinade over chicken. Seal bag and marinate in refrigerator 1 hour. Remove chicken from marinade; discard marinade. Heat large skillet or wok over high heat. Add remaining oil. In 2 batches, add chicken and cook each batch 5 to 6 minutes or until chicken is golden brown and has lost its pink color throughout, stirring frequently. Remove chicken from pan. Reduce heat to medium-high; add remaining marinade to skillet; heat to boiling. In small bowl, whisk together cornstarch and 1 tablespoon water; whisk into marinade, and boil 1 minute. Return chicken to skillet; cook 1 minute or until heated through. Serve over rice or quinoa, sprinkled with green onions. Heat wok over high heat. Add remaining oil. Stir fry chicken. Reduce heat to medium-high; add remaining marinade to skillet; heat to boiling. In small bowl, whisk together cornstarch and 1 tablespoon water; whisk into marinade, and boil 1 minute. Serve over jasmine rice, sprinkled with green onions.
CHICKEN BREASTS GRILLED WITH SPICY ORANGE GINGER GLAZE
Make and share this Chicken Breasts Grilled With Spicy Orange Ginger Glaze recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the orange juice, vinegar, marmalade, pepper flakes, ginger, garlic, and olive oil. Pour over chicken and marinate for at least 8 hours, or overnight.
- Remove chicken from marinade and pat dry. Sprinkle both sides with kosher salt.
- Heat a grill pan or outdoor grill until hot. Brush grill with canola oil. Turn down heat to medium-high. Place chicken pieces on the grill and grill 3 minutes per side, or until cooked through. Let rest for 5 minutes before slicing.
Nutrition Facts : Calories 248.9, Fat 15.8, SaturatedFat 3.2, Cholesterol 46.4, Sodium 1216.6, Carbohydrate 11.5, Fiber 0.2, Sugar 9.8, Protein 15.4
SPICY GINGER / ORANGE CHICKEN
You can use this glaze on a whole chicken too but roast it a while before you brush it with the glaze. This glaze bubbles, browns and releases the most wonderful aroma. You'll catch people roaming through the kitchen inhaling. Just have a box of Kleenex handy cause sometimes they drool too!
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Blend together all the ingredients except the chicken.
- Brush the breasts all over with the marmalade mixture.
- Place in a baking dish lined with foil (easy cleanup).
- Bake for 20-25 minutes until done, basting every 8 minutes.
- If there is any sauce left, heat, and serve along side the chicken.
- Serve.
Nutrition Facts : Calories 182.4, Fat 1.7, SaturatedFat 0.3, Cholesterol 37.8, Sodium 135.6, Carbohydrate 30, Fiber 0.5, Sugar 26.6, Protein 13
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